Sated Spaghetti Stuffed with Turkey Bolognese is a cheesy, low-carb dinner dish that will fill you up.
INGREDIENT
For the Spaghetti Squash:– 2 spaghetti squash halved, and roasted– Olive oil– Salt and pepper– Dry mozzarella cheese thinly slicedFor the Turkey Bolognese:– 2 Tbsp olive oil– ½ large yellow onion finely chopped– 4 cloves garlic minced– 1 tsp fresh rosemary finely chopped– 2 tsp dried oregano– 2 tsp paprika– ¼ tsp ground cayenne pepper or to taste– ½ tsp kosher salt or to taste– 1 pound ground turkey meat– 1 (28-oz) can crushed tomatoe– 2 Tbsp fresh basil chopped
INSTRUCTIONS
Spaghetti squash roast:
Preheat the oven to 375°F.Scoop out the spaghetti squash seeds after cutting the tip and tail.
Step 1
Spread oil on each half and cover the flesh with your hands. Season spaghetti squash with salt and pepper and place face-down on a non-stick baking sheet.
Step 2
Roast 35–40 minutes until juices run out and flesh softens. Place squash face-up and set aside.
Step 3
Cook Turkey Bolognese:
Add chopped onion to olive oil in a large saute pan or pot over medium heat. Stir frequently for 8 minutes to soften and fragrantly sauté onion.
Step 4
Mix garlic, rosemary, oregano, paprika, cayenne, salt, and turkey. Cook until turkey is lightly browned but not done.
Step 5
Slowly boil sauce and crush tomatoes. Cover and simmer 10 minutes. Without the cover, cook 20 minutes, stirring occasionally.
Step 6
Add chopped fresh basil and stir. Taste the sauce and add salt or herbs/spices.
Step 7
Make Stuffed Spaghetti Squash:Preheat oven to high broil. Put spaghetti squash halves face-up on a baking sheet and spoon turkey bolognese in.
Step 8
Place several dry (or fresh) mozzarella slices. Broil spaghetti squash on the centre wrack until cheese melts and crisps, 3–5 minutes. Stuffed spaghetti squash baked fresh!